As the persimmon season arrives, home cooks celebrate with delightful seasonal appetizers. Persimmons are a feast for the eyes and are beneficial for eye health. This is thanks to retinol (vitamin A) and carotenoids, which help prevent age-related macular degeneration. Persimmons also support brain health, invigorate the digestive system (thanks to their fiber content), and are good for the cardiovascular and immune systems. So, adding persimmons will significantly enhance the benefits of a salad with avocado and chicken.
Ingredients: 1 chicken breast (or 2 chicken fillets); 2 persimmons; 1 avocado; 1 red onion; 80 g feta cheese; 30 g walnuts; 1 pomegranate (seeds); 1 tablespoon pomegranate juice; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon honey; salad greens to taste; salt to taste.
Preparation
For the salad with and chicken, boil the chicken breast or fillet until cooked through. Cool the cooked meat and cut it into small cubes. Slice the persimmons and into thin pieces. Crumble the feta cheese and chop the onion. Lightly toast the chopped walnuts in a dry, hot skillet.
Combine the chicken, onion, feta, persimmons, avocado, walnuts, pomegranate seeds, and . In a separate bowl, mix the pomegranate juice, lemon juice, honey, olive oil, and salt until smooth, then drizzle this dressing over the salad.
Life Hack
When boiling the meat for the avocado salad, place the chicken fillet or breast into boiling water. Once the liquid comes to a second boil, add bay leaves, parsley, garlic, carrots, and pepper to the broth. Salt the chicken only after it has been cooked. The salted cooked meat should remain in the broth for 15–20 minutes after cooking. A chicken breast will cook in about half an hour, while fillets will be ready in 20–25 minutes. If you cut the meat before boiling, it will take only 10–15 minutes to cook.
For more recipes with persimmons, check these out:
We also have other chicken salad recipes:
And here are some avocado dish recipes:
